Corrigendum.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 994, doi. 10.1002/cche.10461
- Publication type:
- Article
Works matching IS 00090352 AND DT 2021 AND VI 98 AND IP 4
Results: 17
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Effects of alternate wetting and drying irrigation management and air temperature during grainfill on rice grain physicochemical and functionality traits of US inbred varieties.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 980, doi. 10.1002/cche.10440
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- Publication type:
- Article
3
Effects of ambient air dehumidification, air temperature, and drying duration on rough rice quality and pasting properties using fluidized bed and fixed bed dryers.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 968, doi. 10.1002/cche.10438
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- Publication type:
- Article
4
Impact of ground Ajwa (Phoenixdactylifera L.) seeds fortification on physical and nutritional properties of functional cookies and chocolate sauce.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 958, doi. 10.1002/cche.10437
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- Publication type:
- Article
5
Spray‐dried polymeric microparticles fabrication for improvement of Homnil rice extract stability.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 946, doi. 10.1002/cche.10436
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- Publication type:
- Article
6
Influence of temperature on storage characteristics of different rice varieties.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 935, doi. 10.1002/cche.10435
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- Publication type:
- Article
7
Mixed fermentation of corn and pretreated corn stover for fuel ethanol production.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 926, doi. 10.1002/cche.10434
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- Publication type:
- Article
8
Effects of partial preheated dough on its frozen characteristics: Baking, water mobility, thermal, and microstructural properties.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 912, doi. 10.1002/cche.10433
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- Publication type:
- Article
9
Effects of environment, nitrogen, and sulfur on total phenolic content and phenolic acid composition of winter wheat grain.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 903, doi. 10.1002/cche.10432
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- Publication type:
- Article
10
Relationship between cooking quality of fresh pasta made from durum wheat and protein content and molecular weight distribution parameters.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 891, doi. 10.1002/cche.10431
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- Publication type:
- Article
11
Effectiveness and biochemical basis of wholemeal GlutoPeak test in predicting water absorption and gluten strength of Canadian hard red spring wheat.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 878, doi. 10.1002/cche.10430
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- Publication type:
- Article
12
Impact of glyphosate applied preharvest on oat kernel quality.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 866, doi. 10.1002/cche.10429
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- Publication type:
- Article
13
Grain weight and the concentrations of phenylpropanoid glycosides and γ‐oryzanol in response to heat stress during ripening in rice.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 858, doi. 10.1002/cche.10428
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- Publication type:
- Article
14
Effect of soaking time and temperature on water absorption capacity and dimensional changes of bulgur.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 851, doi. 10.1002/cche.10427
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- Publication type:
- Article
15
Exploring dry grain fractionation as a means to valorize high‐protein malting barley.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 840, doi. 10.1002/cche.10426
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- Publication type:
- Article
16
Effect of particle size and processing method on starch and protein digestibility of navy bean flour.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 829, doi. 10.1002/cche.10422
- By:
- Publication type:
- Article
17
Issue Information.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 825, doi. 10.1002/cche.10300
- Publication type:
- Article